A Mediterranean herb that is inextricably linked to our diverse and colourful culinary tradition is the bay leaf. What would Malay food be without bay leaves, especially bobotie? Or venison, for that matter? Whether it is game or beef, bay adds a deep, spicy note to slow cooked red meat dishes as well as to […]
Mustard Mustard greens are very popular in China for stir-fry, and mostly used cooked. The oriental mustards are a very large group of rather coarse-leaved brassicas, usually having a spicy flavour. The main advantage for the gardener is that they are very robust, tolerating a wide range of soil types, and most are exceptionally hardy, […]